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So my extended family that never ever remembers or maybe better yet, cares, that I have a gluten issue, has decided to go out to a mom and pop Mexican restaurant that I can't find on Find Me gluten-free app. (My mil is paying.. my immediate family never eats out!) The website menu says some things are gluten-free but I don't believe it. At least yet. So I tried to call and find out if they had a dedicated fryer for the tortilla chips. Well, not a soul spoke good English. So I couldn't ask any questions.

Now, since reading this forum people keep talking about triumph dining cards... well I can't quite afford them at the moment. So I'm wondering if there's any write up that I can find on the internet in espanol that can help me out tomorrow? Something I could hand to the waiter to explain things? Or should I just pee off my extended family (my mil has already said how Great it is there's gluten-free items on their menu) and bring my own food? Do you guys think a plain salad would be "safe"? What would you all do?

fyi all that happens to me if I eat gluten, which hasn't happened in the past x number of years, is I get bad c. Not my normal c, but worse, lol. So there won't be any exciting mad rushes to the br if I did get glutened. So no one would notice any pain or outward signs that anything had happened.

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Half my family is Hispanic, I know that alot of sauces, rice dishes, and in some cases even the beans will have flour added to them if hte cook thinks they need to be thickened. A mom and pop shop I imagine will do this like my grandma. Normally gluten free but sometimes just cause it is too runny....add a bit of flour. How they heat and work with tortillas, burritos, and what forms of enchiladas they use could be a concern. I am wondering if they use deep fryers or pan fryers for the chips....and do they do sopopiass? what about the empanadas, what base flour blend is used and do they use the same fryer or bake them.....so many variables. Might see about having someone transcribe a note for you. But the way a mom and pop shop is run by taste and improvisation I would just play it safe and bring your own Mexican food in a prep kit....I honestly invested in a nice take out meal prep kit on prime day for these kinds of occasions.

But I will admit you just gave me a great idea of making my flat bread recipe a bit thinner and cooking it longer for a tortilla and using 2 of them to make a quesadilla lol.

Half my family is Hispanic, I know that alot of sauces, rice dishes, and in some cases even the beans will have flour added to them if hte cook thinks they need to be thickened. A mom and pop shop I imagine will do this like my grandma. Normally gluten free but sometimes just cause it is too runny....add a bit of flour. How they heat and work with tortillas, burritos, and what forms of enchiladas they use could be a concern. I am wondering if they use deep fryers or pan fryers for the chips....and do they do sopopiass? what about the empanadas, what base flour blend is used and do they use the same fryer or bake them.....so many variables. Might see about having someone transcribe a note for you. But the way a mom and pop shop is run by taste and improvisation I would just play it safe and bring your own Mexican food in a prep kit....I honestly invested in a nice take out meal prep kit on prime day for these kinds of occasions.

But I will admit you just gave me a great idea of making my flat bread recipe a bit thinner and cooking it longer for a tortilla and using 2 of them to make a quesadilla lol.

They say on the website everything is made to order and to expect a long wait time. So I assume you are correct in how they cook their food, to taste so to speak.

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Not a clue, other than normal eating. He ate a fair amount of bread, and pasta and pizza and such. Right before the massive outbreak in November, there was a peppermint/chocolate-drizzled popcorn that I got at Walmart, and it gave both of us horrible diarrhea, and within a few days he was covered with more rash than ever before. Might have been unrelated, but it's the only unusual thing that times out right for any causality. Otherwise, he wasn't eating anything different.
The first thing t

Well, TDZ, I certainly hope that your husband is able to get some Dapsone to quickly ameliorate his DH (and that it does not have too many adverse effects on him, either).
It sounds like your husband's DH is worse than mine ever was, so I can only imagine the ongoing agony that he's been dealing with. To call DH "just an itch" would be like calling am amputation "just a scratch", i.e., probably nobody who has not experienced it can imagine how frustrating, distracting, maddening and depre

Yeah, I think the only reason to bother with trying to get a diagnosis is if it's needed in order to get the Dapsone, which would be a lifesaver for him in stopping or helping the itching while he gets his diet more in order. He's had continuous rash and lesions and blisters over large to larger parts of his body for a couple of years, and the itching is driving him insane.
We do have an appointment with his PCP this afternoon, to try and talk him into trying the Dapsone -- seems it would